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Artigo de periodico
Antibacterial application of natural and carboxymethylated cashew gumbased silver nanoparticles produced by microwave-assisted synthesis (2020)
Araruna, Felipe Bastos; Oliveira, Taiane Maria de; Quelemes, Patrick Veras; Nobre, Alyne Rodrigues de Araújo; Plácido, Alexandra; Vasconcelos, Andreanne Gomes; Paula, Regina Célia Monteiro de; Mafud, Ana Carolina; Almeida, Miguel Peixoto de; Delerue-Matos, Cristina; Mascarenhas, Yvonne Primerano ; Eaton, Peter; Leite, José Roberto de Souza de Almeida; Silva, Durcilene Alves
Source: Carbohydrate Polymers. Unidade: IFSC
Subjects: TECNOLOGIA DE MICRO-ONDAS, CAJU, NANOPARTÍCULAS, PRATA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ARARUNA, Felipe Bastos et al. Antibacterial application of natural and carboxymethylated cashew gumbased silver nanoparticles produced by microwave-assisted synthesis. Carbohydrate Polymers, v. 241, p. 115260-1-115260-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2019.115260. Acesso em: 13 nov. 2024.
APA
Araruna, F. B., Oliveira, T. M. de, Quelemes, P. V., Nobre, A. R. de A., Plácido, A., Vasconcelos, A. G., et al. (2020). Antibacterial application of natural and carboxymethylated cashew gumbased silver nanoparticles produced by microwave-assisted synthesis. Carbohydrate Polymers, 241, 115260-1-115260-10. doi:10.1016/j.carbpol.2019.115260
NLM
Araruna FB, Oliveira TM de, Quelemes PV, Nobre AR de A, Plácido A, Vasconcelos AG, Paula RCM de, Mafud AC, Almeida MP de, Delerue-Matos C, Mascarenhas YP, Eaton P, Leite JR de S de A, Silva DA. Antibacterial application of natural and carboxymethylated cashew gumbased silver nanoparticles produced by microwave-assisted synthesis [Internet]. Carbohydrate Polymers. 2020 ; 241 115260-1-115260-10.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.carbpol.2019.115260
Vancouver
Araruna FB, Oliveira TM de, Quelemes PV, Nobre AR de A, Plácido A, Vasconcelos AG, Paula RCM de, Mafud AC, Almeida MP de, Delerue-Matos C, Mascarenhas YP, Eaton P, Leite JR de S de A, Silva DA. Antibacterial application of natural and carboxymethylated cashew gumbased silver nanoparticles produced by microwave-assisted synthesis [Internet]. Carbohydrate Polymers. 2020 ; 241 115260-1-115260-10.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.carbpol.2019.115260
Artigo de periodico
Polysaccharide composition of raw and cooked chayote (Sechium edule Sw.) fruits and tuberous roots (2015)
Shiga, Tania Misuzu ; Okita, Fernanda Helena Gonçalves Peroni; Carpita, Nicholas C; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Carbohydrate Polymers. Unidade: FCF
Subjects: CARBOIDRATOS, POLISSACARÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SHIGA, Tania Misuzu et al. Polysaccharide composition of raw and cooked chayote (Sechium edule Sw.) fruits and tuberous roots. Carbohydrate Polymers, v. 130, p. 155-165, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2015.04.055. Acesso em: 13 nov. 2024.
APA
Shiga, T. M., Okita, F. H. G. P., Carpita, N. C., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2015). Polysaccharide composition of raw and cooked chayote (Sechium edule Sw.) fruits and tuberous roots. Carbohydrate Polymers, 130, 155-165. doi:10.1016/j.carbpol.2015.04.055
NLM
Shiga TM, Okita FHGP, Carpita NC, Lajolo FM, Cordenunsi-Lysenko BR. Polysaccharide composition of raw and cooked chayote (Sechium edule Sw.) fruits and tuberous roots [Internet]. Carbohydrate Polymers. 2015 ; 130 155-165.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.carbpol.2015.04.055
Vancouver
Shiga TM, Okita FHGP, Carpita NC, Lajolo FM, Cordenunsi-Lysenko BR. Polysaccharide composition of raw and cooked chayote (Sechium edule Sw.) fruits and tuberous roots [Internet]. Carbohydrate Polymers. 2015 ; 130 155-165.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.carbpol.2015.04.055
Artigo de periodico
The cold storage of green bananas affects the starch degradation during ripening at higher temperature (2013)
Peroni Okita, Fernanda Helena Gonçalves; Cardoso, Mateus Borba; Agopian, Roberta Ghedini Der; Louro, Ricardo Pereira; Nascimento, João Roberto Oliveira do ; Purgatto, Eduardo ; Tavares, Maria Inês Bruno; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Carbohydrate Polymers. Unidade: FCF
Subjects: BANANA, ENZIMAS, BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PERONI OKITA, Fernanda Helena Gonçalves et al. The cold storage of green bananas affects the starch degradation during ripening at higher temperature. Carbohydrate Polymers, v. 96, n. 1, p. 137-147, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2013.03.050. Acesso em: 13 nov. 2024.
APA
Peroni Okita, F. H. G., Cardoso, M. B., Agopian, R. G. D., Louro, R. P., Nascimento, J. R. O. do, Purgatto, E., et al. (2013). The cold storage of green bananas affects the starch degradation during ripening at higher temperature. Carbohydrate Polymers, 96( 1), 137-147. doi:10.1016/j.carbpol.2013.03.050
NLM
Peroni Okita FHG, Cardoso MB, Agopian RGD, Louro RP, Nascimento JRO do, Purgatto E, Tavares MIB, Lajolo FM, Cordenunsi-Lysenko BR. The cold storage of green bananas affects the starch degradation during ripening at higher temperature [Internet]. Carbohydrate Polymers. 2013 ; 96( 1): 137-147.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.carbpol.2013.03.050
Vancouver
Peroni Okita FHG, Cardoso MB, Agopian RGD, Louro RP, Nascimento JRO do, Purgatto E, Tavares MIB, Lajolo FM, Cordenunsi-Lysenko BR. The cold storage of green bananas affects the starch degradation during ripening at higher temperature [Internet]. Carbohydrate Polymers. 2013 ; 96( 1): 137-147.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.carbpol.2013.03.050

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